Make my fish sauce chicken wings part 3 of 3
Make my fish sauce chicken wings part 3 of 3 is a easy Vietnamese recipe that serves 4. 410 calories per serving. Recipe by Alissa Nguyen formerly Gaming Foodie on YouTube.
Prep: 15 min | Cook: 25 min | Total: 50 min
Cost: $8.45 total, $2.11 per serving
Ingredients
- 4 cloves Garlic (minced)
- 1/2 cup Water
- 1/4 cup Fish Sauce (Vietnamese style, such as Red Boat)
- 1/4 cup Granulated Sugar
- 1/4 cup Rice Vinegar
- 2 pounds Chicken Wings (trimmed, pat dried)
- 1/2 teaspoon Black Pepper (freshly ground)
- 2 stalks Scallions (thinly sliced, green parts only)
- 2 tablespoons Vegetable Oil (for sautéing)
Instructions
Prepare Ingredients
Mince the garlic, slice the scallions thinly, and pat the chicken wings dry with paper towels.
Time: PT5M
Sauté Garlic
Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 2 minutes.
Time: PT2M
Temperature: Medium
Create Sweet‑Sour Sauce
Add water, fish sauce, sugar, and rice vinegar to the skillet (2:1:1:1 ratio). Stir to combine and bring to a gentle boil.
Time: PT3M
Temperature: Medium‑High
Reduce Sauce
Reduce the heat to low and simmer, stirring occasionally, until the sauce thickens and coats the back of a spoon, about 8‑10 minutes.
Time: PT9M
Temperature: Low
Add Chicken Wings
Add the chicken wings to the skillet, toss to coat evenly with the glaze, and sprinkle the ground black pepper over them.
Time: PT1M
Cook Wings in Glaze
Continue to cook, turning the wings every few minutes, until they are cooked through and the glaze becomes sticky, about 15 minutes. Check that the internal temperature reaches 165°F (74°C).
Time: PT15M
Temperature: Medium
Finish with Scallions
Stir in the sliced scallions and cook for another minute just to wilt them.
Time: PT1M
Serve
Transfer the wings to a serving platter, drizzle any remaining glaze over the top, and serve hot.
Time: PT1M
Nutrition Facts
- Calories
- 410
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 25g
- Fiber
- 0.5g
Dietary info: Gluten‑Free (if using gluten‑free fish sauce), Dairy‑Free, Nut‑Free
Allergens: Fish (fish sauce), Potential soy in some fish sauces
Ingredient Substitutions
- Instead of Garlic: Garlic paste (1 tsp)
- Instead of Fish Sauce: Soy sauce (for a non‑fish version)
- Instead of Granulated Sugar: Honey (1/4 cup)
- Instead of Rice Vinegar: Apple cider vinegar (same amount)
- Instead of Chicken Wings: Chicken drumettes
- Instead of Black Pepper: White pepper
- Instead of Scallions: Green onion
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Large Skillet or Wok
- Cutting Board
- Chef's Knife
- Measuring Cups
- Wooden Spoon or Spatula
- Small Bowl (optional)
Critical Steps — Do Not Skip
- Sauté garlic without burning.
- Reduce the sauce to the proper thickness before adding wings.
- Cook wings until internal temperature reaches 165°F.
Chef Tips from the Video
- Use a high‑quality fish sauce for authentic depth of flavor.
- For a mild heat, add a pinch of crushed red pepper flakes instead of Fresno chilies.
- Finish the dish with a squeeze of fresh lime juice for extra brightness.
Troubleshooting
Sauce is too thin after reduction.
Continue simmering uncovered, stirring frequently, until it reaches a syrupy consistency.
Wings are not fully cooked but sauce is thick.
Add a splash of water or broth, cover the skillet, and finish cooking until the internal temperature is 165°F.
Garlic burns and becomes bitter.
Lower the heat and add garlic after the oil is hot but not smoking; stir constantly.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked wings in a freezer‑safe bag for up to 2 months; reheat in oven.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the sweet‑sour sauce up to step 4 and refrigerate; reheat before adding wings.
- Marinate the wings in a little fish sauce and garlic for 30 minutes before cooking for extra flavor.
Frequently Asked Questions
What is the cultural significance and history of Vietnamese Sweet and Sour Garlic Chicken Wings in Vietnamese cuisine?
In Vietnam, sweet‑sour sauces made from fish sauce, sugar and vinegar are a staple for glazing meats. Chicken wings coated in this glaze are popular as street‑food snacks and casual family meals, reflecting the Vietnamese love of balancing salty, sweet, and tangy flavors.
What are the traditional regional variations of sweet and sour chicken wings in Vietnam?
Northern Vietnam often adds a splash of rice wine and uses less sugar, while Southern versions may be sweeter and include fresh chilies. Some regions also incorporate lemongrass or ginger for extra aroma.
How is Vietnamese Sweet and Sour Garlic Chicken Wings traditionally served in Vietnam?
They are typically served hot, sprinkled with fresh scallions and sometimes toasted sesame seeds, alongside steamed rice or a simple pickled vegetable side to cut through the richness.
On what occasions or celebrations is this chicken wing dish traditionally associated in Vietnamese culture?
The dish is common at family gatherings, street‑food festivals, and casual celebrations such as birthdays or Tet (Lunar New Year) when a quick, crowd‑pleasing protein is needed.
How does this sweet and sour garlic chicken wing dish fit into the broader Vietnamese cuisine tradition?
It exemplifies the Vietnamese culinary principle of harmony—balancing salty fish sauce, sweet sugar, and tangy vinegar—while using simple, readily available ingredients, making it a quintessential everyday dish.
What are the authentic traditional ingredients for Vietnamese Sweet and Sour Garlic Chicken Wings versus acceptable substitutes?
Authentic ingredients include Vietnamese fish sauce (nuoc mam), rice vinegar, palm sugar, and fresh garlic. Acceptable substitutes are regular white vinegar, granulated sugar, and soy sauce if a fish‑free version is needed, though the flavor profile will shift slightly.
What other Vietnamese dishes pair well with Sweet and Sour Garlic Chicken Wings?
They pair nicely with steamed jasmine rice, a crisp cucumber‑carrot salad dressed with lime and fish sauce, or a simple pho broth as a starter.
What makes Vietnamese Sweet and Sour Garlic Chicken Wings special or unique in Vietnamese cuisine?
The glaze’s quick reduction creates a glossy, sticky coating that delivers a burst of umami from fish sauce, balanced by sweet sugar and bright vinegar—an elegant yet uncomplicated expression of Vietnamese flavor balance.
What are the most common mistakes to avoid when making Vietnamese Sweet and Sour Garlic Chicken Wings at home?
Common errors include burning the garlic, reducing the sauce too quickly so it becomes grainy, and undercooking the wings. Keep the heat moderate, stir the sauce constantly, and always check the internal temperature of the chicken.
Why does this recipe use a reduction method instead of cornstarch to thicken the sauce?
Reducing concentrates the flavors of fish sauce, sugar, and vinegar, giving a natural glossy finish without the cloudy texture that cornstarch can add. It also keeps the dish gluten‑free.
Can I make Vietnamese Sweet and Sour Garlic Chicken Wings ahead of time and how should I store them?
Yes, you can prepare the glaze up to step 4 and refrigerate for up to 2 days. Cook the wings later, or store cooked wings in an airtight container in the fridge for 3 days and reheat gently in a skillet.
What does the YouTube channel Alissa Nguyen formerly Gaming Foodie specialize in?
The YouTube channel Alissa Nguyen formerly Gaming Foodie specializes in approachable Asian‑inspired home cooking, blending traditional techniques with modern twists, and often features quick, flavorful recipes for everyday cooks.
Last updated: August 30, 2026
